Chocolate Peanut Butter Cheesecake (Print View)
Creamy cheesecake with rich chocolate and peanut butter layers, finished with a glossy dark ganache topping.
# What You'll Need:
→ Crust
01 - 7 oz chocolate sandwich cookies (such as Oreos), finely crushed
02 - 2 oz unsalted butter, melted
→ Cheesecake Filling
03 - 17.6 oz cream cheese, softened to room temperature
04 - 7 oz creamy peanut butter
05 - 2/3 cup granulated sugar
06 - 1/2 cup sour cream
07 - 3 large eggs, at room temperature
08 - 1 tsp pure vanilla extract
09 - 5.3 oz dark chocolate, melted and cooled
→ Ganache Topping
10 - 4.2 oz dark chocolate, finely chopped
11 - 1/3 cup plus 1 tbsp heavy cream
12 - 2 tbsp creamy peanut butter
# How To Make It:
01 - Preheat the oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine the crushed chocolate sandwich cookies with melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to create an even crust. Bake for 10 minutes, then set aside to cool slightly.
03 - Using an electric mixer, beat the softened cream cheese and granulated sugar on medium speed until completely smooth and free of lumps. Add the creamy peanut butter and sour cream, blending until fully incorporated.
04 - Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Stir in the vanilla extract. Avoid overmixing to prevent excess air in the batter.
05 - Pour half of the cheesecake batter over the cooled crust. Drizzle half of the melted dark chocolate over the surface and gently swirl with a knife to create a marbled pattern. Add the remaining batter and repeat with the remaining melted chocolate.
06 - Bake for 50 to 55 minutes, until the edges are firmly set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour as it gradually cools.
07 - Transfer the cheesecake from the oven to the refrigerator. Chill for at least 4 hours, or preferably overnight, until completely firm and set.
08 - Heat the heavy cream in a small saucepan until hot but not boiling. Pour it over the finely chopped dark chocolate and let stand for 2 minutes. Stir until a smooth, glossy ganache forms, then blend in the peanut butter. Spread the ganache evenly over the chilled cheesecake and allow it to set for at least 30 minutes before slicing.
# Expert Hints:
01 -
- The swirl technique makes every slice look like it came from a bakery, even if your knife work is as messy as mine.
- That ganache topping firms up into a glossy shell that cracks beautifully when you cut into it.
02 -
- Opening the oven door during baking is the fastest way to invite cracks, so resist the urge to peek until the timer goes off.
- The center should still jiggle when you take it out, because it continues cooking from residual heat as it cools.
03 -
- Wrap the outside of your springform pan with heavy duty aluminum foil and place it in a roasting pan with an inch of hot water for a water bath that prevents cracking.
- Toss two tablespoons of chopped roasted peanuts into the crust mixture for a subtle crunch that surprises people in the best way.